Chicken Korma is a Mughlai dish and this curry is prepared with pieces of boneless chicken, spices and garnished with almonds.
Ginger ~ 2&1/2" peeled and chopped
Garlic ~ 4-5 cloves
Almonds ~ 3 tbsp of blanched & slivered almonds
Yogurt ~ 1&1/2 cup
Garam Masala Powder ~ 1&1/2 tsp
Corriander powder ~ 1 tbsp
Cayenne pepper ~ 1-1/2 tsp to taste
Onions ~ 2 medium
Cinnamon ~ 2" stick
Cardamom ~ 8 whole pods
Bay Leaves ~ 2
Chicken ~ 3&1/4 lb
Golden raisins ~ 2 tbsp
Cilantro ~ 3 tbsp finely chopped
Method for cooking:
Put ginger, garlic and 1/4 cup of water in a blender. Blend until you have a smooth paste. Add the almonds, 2 tbsp of water and blend till you get a smooth paste.
Put Yogurt in a bowl. Whisk until smooth. Add the garam masala, corriander pwd, cayenne & salt. Stir well to mix.
Heat Oil in a large saute pan.
Put in the sliced onions and fry for 10-12 mins till reddish brown. Remove the onions with a slotted spoon and drain on a paper towel.
Now to the oil add the cardamom, cinnamon and bay leaves.
A minute later add the chicken pieces, only as many as possible in a single layer. Brown the chicken pieces lightly on both sides, removing to a bowl when done. Do this for all chocken pieces.
Add the golden raisins. Add the paste from the blender. Stir and fry for 2 minutes.
Now put in the chicken, the yogurt and the fried onions. Stir to mix and bring to simmer on medium heat. Cover and cook for 25-30 mins at low heat until chicken is tender. Sprinkle with chopped cilantro and serve.